Cranberry Vinaigrette – (Cranberry Sauce – Take 2)

Cranberry VinaigretteWebPic

Apparently, it’s really difficult to make a small amount of cranberry sauce.  Have you ever noticed that?  Long after the leftover turkey, dressing and pumpkin pie have vanished, there’s still that bowl of cranberry sauce sitting in the fridge.  My family loves cranberry sauce, but no matter how much we use on the big T-Day, we always have lots leftover.  Always.

So what’s a thrifty mom to do?  Re-purpose and re-use, that’s what!  Today I’m making my Cranberry Vinaigrette – one of the 200+ recipes in my first book, The Healthy Gluten Free Life.  It’s my gift to you on this post Thanksgiving, what do we eat now, kind of weekends.  So cook up some chicken or steak, slice and make yourself a hearty spinach salad with this Cranberry Vinaigrette!  It’ll be the best thing you’ve done with cranberry sauce all week!

Cranberry Vinaigrette
Gluten Free, Dairy Free, Egg Free, Grain Free, Cane Sugar Free, Soy Free
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Ingredients
  1. ⅓ C (80 mL) balsamic vinegar
  2. ¾ C (180 mL) olive oil
  3. ¼ C (60 mL) Cranberry Sauce (I use my leftovers from pg. 252 in The Healthy Gluten Free Life.  But use what you've got!)
  4. 1 tsp organic Dijon mustard
  5. 1 clove garlic, minced
  6. ¼ tsp sea salt
  7. ¼ tsp pepper
  8. 1 Tbsp raw organic honey
Instructions
  1. 1) Blend all ingredients in a blender or Bullet blender until fully 
combined.
  2. 2) Use immediately.
  3. 3) Store leftovers in an airtight container in the
fridge for up to a week.
The Healthy GF Life http://thehealthygflife.com/

Comments

  1. Fantastic! I made your cranberry sauce this Thanksgiving and it was awesome and yes, I have a bunch sitting in the fridge. Now I know what to do with it! Woohoo!

  2. I just made this for the first time, but mine looks more like chocolate sauce than a pretty pink like your picture. It tastes pretty good, it just isn’t pretty to look at! Any ideas as to what may have gone wrong?

    • Hmm, you’ve got me stumped there, since cranberries are reddish/pink! 🙂 Did you use canned cranberry sauce? Mine started from fresh cranberries so that would make a difference I’m sure.

      • I used fresh cranberries, followed your recipe from The Healthy Gluten-free book. I just figured that the balsamic vinegar made it darker.
        I have more sauce, so I’ll try it again…maybe I measured something wrong!

Trackbacks

  1. […] Chicken Fingers (from pg.136 in The Healthy Gluten Free life) and I even use it to make zesty Cranberry Vinaigrette (from pg.257 in The Healthy Gluten Free Life).  With so many ways to enjoy this healthy little […]

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